1

Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 30cm x 25cm Swiss roll tin with oil and line with baking paper, allowing it to hang over the 2 long sides.

2

Dissolve coffee in a small bowl with 2 tablespoons boiling water. Using electric beaters, beat eggs in a medium bowl for 3–5 minutes or until thick and pale. Add ½ cup (110g) caster sugar, 1 tablespoon at a time, beating well after each addition. Sift f lour 3 times onto baking paper. Gently fold f lour and coffee mixture into egg mixture. Spread into prepared tin and bake for 10 minutes or until springy to the touch.

3

Place a piece of baking paper slightly larger than the tin on a clean tea towel. Sprinkle paper evenly with extra caster sugar. Turn hot sponge immediately onto paper and peel lining paper away. Trim and discard crusty sides of sponge. Starting at a short end, roll up sponge, carefully pulling paper off as you go. Cool for 30 minutes.

4

Meanwhile, combine ricotta, icing sugar and vanilla in a bowl and beat with a wooden spoon until combined. Carefully unroll sponge and spread with chocolate mousse, leaving a 2cm border at each short end. Spread ricotta mixture over the top of the chocolate layer. Roll sponge to enclose filling. Serve dusted with cocoa powder.